Chocolate Twinkies With Homemade Filling Recipes

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HOMEMADE TWINKIES



Homemade Twinkies image

Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h40m

Yield 12 homemade Twinkies.

Number Of Ingredients 15

Nonstick cooking spray or vegetable oil
60 grams (1/2 cup) cake flour
30 grams (1/4 cup) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs at room temperature, separated
12 tablespoons sugar
1/4 teaspoon cream of tartar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream

Steps:

  • For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
  • To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
  • Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
  • In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
  • Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
  • Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
  • Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
  • Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams

HOMEMADE TWINKIES®



Homemade Twinkies® image

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

Provided by Tyler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h40m

Yield 25

Number Of Ingredients 10

4 eggs
½ cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  • Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
  • Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
  • To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  • When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g

CHOCOLATE TWINKIE CAKE



Chocolate Twinkie Cake image

Age is NOT a factor in who loves this cake--I've had adults and children go gah-gah over this little kitchen creation! Cutting the cake horizontally is the hardest part of the whole deal; don't be a perfectionist because no one is going to take measurements on how evenly you sliced it! :-) Leave out the cocoa...and this is a very close cousin to the Twinkie Cakes you found in your lunch box when you were a child!

Provided by Debber

Categories     Dessert

Time 55m

Yield 1 13x9 pan, 16-20 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1/2 cup shortening
2 teaspoons vanilla
4 eggs
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup cocoa (optional)
1 cup milk
2 tablespoons butter
1/3 cup shortening
1 1/3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
2 drops lemon extract

Steps:

  • Preheat oven to 350; grease a 13x9 pan.
  • In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
  • In a separate bowl, combine remaining DRY ingredients; set aside.
  • Pour milk into a measuring cup.
  • In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
  • Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
  • Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
  • While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
  • When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
  • Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
  • Place top half of cake on filling, press gently.
  • Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
  • This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
  • Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.

CHOCOLATE TWINKIES WITH HOMEMADE FILLING



Chocolate Twinkies With Homemade Filling image

This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.

Provided by Bonnie G 2

Categories     Dessert

Time 1h

Yield 8 Twinkies, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) box chocolate cake mix
2 eggs
2 cups milk
3 1/2 ounces instant chocolate pudding mix
2 tablespoons unbleached all-purpose flour
1/2 cup milk
1/2 teaspoon vanilla
4 tablespoons salted butter
4 tablespoons shortening
1/2 cup granulated sugar
1 dash salt (optional)

Steps:

  • Cake:.
  • Mix cake mix, eggs, milk and pudding together.
  • Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
  • Remove pan from oven and let cool for 5 minute.
  • Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
  • In meantime, prepar snack cake filling.
  • Filling:.
  • In small saucepan cook flour and milk over medium heat until paste forms.
  • Stir constantly and do not allow mixture to brown.
  • Remove from heat and cool for 1 minute.
  • Add vanilla and stir until smooth.
  • Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
  • In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
  • Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
  • To fill snack cakes:.
  • Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
  • Gently insert tube into underside of cake, about halfway through the cake.
  • Using gentle pressure, squeeze a small amount of filling into cake.
  • You'll feel the cake expand under your fingers.
  • Do not overfill, or the cake will burst.
  • Repeat for a total of 3 times (different areas) per cake.
  • Store cakes well covered at room temperature.

Nutrition Facts : Calories 549.3, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.4, Sodium 810.2, Carbohydrate 74.9, Fiber 2, Sugar 45.4, Protein 8.3

HOSTESS TWINKIE FILLING (COPYCAT)



Hostess Twinkie Filling (Copycat) image

This is filling for the Twinkie Sponge Cake that is posted here. It comes from a recipe compilation by Gloria Pitzer. It's one of many that I will submit. I hope everyone enjoys them..

Provided by Max Thames

Categories     Lunch/Snacks

Time 45m

Yield 24 Cakes, 24 serving(s)

Number Of Ingredients 5

1/4 lb butter
1/2 cup Crisco
1 cup granulated sugar
1 (5 1/3 ounce) can evaporated milk
2 teaspoons vanilla

Steps:

  • Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.

Nutrition Facts : Calories 113.4, Fat 8.6, SaturatedFat 4, Cholesterol 12, Sodium 34, Carbohydrate 9, Sugar 8.4, Protein 0.5

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